Ratatouille

A classic, made simple.

I like using a heavy casserole pan, that you can put into the oven too. This also works well if you cook it the night before. The flavours are much better.

Ingredients
2 red onions
4 cloves of garlic
2 aubergines
3 courgettes
3 red or yellow peppers
6 ripe plum or vine tomatoes
½ a bunch of fresh basil with the stalks chopped finely
Good quality olive oil
A few sprigs of fresh thyme
1 Bay Leaf
1 400 g tin of plum tomatoes
1 tablespoon balsamic vinegar

Ratatouille Veggies, ready to chop

Method
Prepare all the vegetables, into good sized chunks. Too small and they breakdown into mush. You can deseed and remove the tomato skins, but I don’t always and if you’re pushed for time, it’s fine either way.
Heat 2 tablespoons of olive oil in a large casserole pan over a medium heat, add the onion, garlic. Let that onion become soft before adding the chopped aubergines, courgettes and peppers, (in that order) The vegetables should be coated in the olive oil.
Then add the basil stalks, thyme, and bay leaves. Add a little more oil if it looks dry. Fry until soft and golden.
Stir in the fresh and tinned tomatoes, the balsamic and a season with sea salt and black pepper.
Give it a good mix, making sure the vegetables are evenly mixed. Cover the pan and simmer over a low heat for 30 to 35 minutes.

It can be put in a preheated oven on Gas Mark 5 or 190°C or 170°C (fan)

Remove the bay leaf and thyme sprigs before serving.
Add the torn the basil leaves right at the end. Serve with fresh bread, steamed rice or bulgar wheat.

Veggie Mum Up North

Written by

My little project on sharing restaurants with veggie options in Newcastle. With a few kid friendly and general veggie related extras.

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